Ancho chilies are dried poblano peppers. They are not spicy, but instead have a mild toasty and fruity flavor. Ancho chilies can be found in most grocery stores, Latin markets and online. Purchase ancho chilies that are soft, pliable and fragrant. They will have a better flavor than those that are brittle

220minDuration

180minCook Time

40minPrep Time

12Servings

Ingredients

4-5 pound chuck roast, tied (ask your butcher to do this)

2 medium red onions, sliced

2 medium carrots, sliced

2 celery ribs, sliced

2 bulbs garlic (yes, bulbs not cloves!) separated into cloves and each one smashed

2 cups sliced, pitted prunes

3 ancho chilies, stemmed and seeded

3 tablespoons tomato paste

1 bottle fruity red wine such as Pinot Noir

2 cups homemade or purchased chicken stock

Kosher salt and pepper

Preparation

1. Preheat oven to 325°F.

2. Place a large Dutch oven or sauté pan, lightly coated with olive oil, over medium-high heat. Pat dry the pot roast and season with salt and pepper.

3. Sear the roast on all sides until the roast is dark brown (about 5 minutes per side). Transfer the roast to a roasting pan.

4. Add onions to the pan and sauté until deep brown and very fragrant (about 7- 10 minutes).